US20050228188A1 - Astaxanthin medium-chain fatty acid ester, process for producing the same and composition containing the ester - Google Patents

Astaxanthin medium-chain fatty acid ester, process for producing the same and composition containing the ester Download PDF

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US20050228188A1
US20050228188A1 US10/511,829 US51182904A US2005228188A1 US 20050228188 A1 US20050228188 A1 US 20050228188A1 US 51182904 A US51182904 A US 51182904A US 2005228188 A1 US2005228188 A1 US 2005228188A1
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astaxanthin
fatty acid
chain fatty
medium
lipase
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Motoo Sumida
Masahiro Nakao
Namino Tomimori
Koshi Namikawa
Harukazu Fukami
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Suntory Holdings Ltd
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Assigned to SUNTORY LIMITED reassignment SUNTORY LIMITED ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: FUKAMI, HARUKAZU, NAKAO, MASAHIRO, NAMIKAWA, KOSHI, SUMIDA, MOTOO, TOMIMORI, NAMINO
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C403/00—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone
    • C07C403/24—Derivatives of cyclohexane or of a cyclohexene or of cyclohexadiene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene or cyclohexadiene rings, e.g. vitamin A, beta-carotene, beta-ionone having side-chains substituted by six-membered non-aromatic rings, e.g. beta-carotene
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/37—Esters of carboxylic acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A61Q1/02—Preparations containing skin colorants, e.g. pigments
    • A61Q1/04—Preparations containing skin colorants, e.g. pigments for lips
    • A61Q1/06—Lipsticks
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P23/00—Preparation of compounds containing a cyclohexene ring having an unsaturated side chain containing at least ten carbon atoms bound by conjugated double bonds, e.g. carotenes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/62—Carboxylic acid esters
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6454—Glycerides by esterification
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6458—Glycerides by transesterification, e.g. interesterification, ester interchange, alcoholysis or acidolysis

Definitions

  • the present invention relates to a method of producing an astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester, and a composition comprising the same. More specifically, the present invention relates to a method of producing an astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester using esterification or transesterification of lipase reaction. In this lipase reaction, substrates are a free astaxanthin or an astaxanthin fatty acid ester and/or mixture of a free and fatty acid ester form astaxanthins, and the donor of fatty acid residue are a free medium-chain fatty acid and/or triglyceride form of medium-chain fatty acid. And more, the present invention relates to a method of producing an astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester by extraction from Crustacea; and a composition comprising these.
  • a free astaxanthin is a natural pigment represented by the following formula (1): It is known that the above described free astaxanthin and an ester form of astaxanthin in which a hydroxyl group is esterified with a fatty acid are present in the nature.
  • the fatty acid ester is usually a long chain fatty acid having 16 or more carbon atoms.
  • These astaxanthins are classified into a monoester form and a diester form, depending on the number of fatty acids, which bind thereto.
  • astaxanthin is one of carotenoids and that it has remarkable antioxidant action and activity as provitamin A.
  • astaxanthin is used as a natural pigment, a cosmetics and a healthy food and/or supplements
  • Astaxanthin is a reddish pigment, which is found widely among Crustacea such as shrimps or crabs, the muscles or eggs of redfish or trout, the body surface of sea bream, carp or goldfish, and others.
  • Astaxanthin has already been chemically synthesized, and the synthesized astaxanthin has been used as a feed additive for the purpose of coloring cultured fish.
  • astaxanthin is present as a free astaxanthin or astaxanthin fatty acid ester, or mixture of a free and ester form.
  • a fatty acid ester is generally present in a mixture of long chain fatty acid esters such as palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, EPA and DHA.
  • Phaffia yeast contains only a free form astaxanthin
  • such natural astaxanthins are also present in a mixture of what is called astaxanthin long chain fatty acid esters, or as a mixture of a long chain fatty acid ester and a free astaxanthin.
  • astaxanthin esterified with fatty acids has much intestinal absorption rate than the free astaxanthin (Shokuhin to Kaihatsu [Food processing and ingradients], Vol. 27, No. 3, 38-40 (1992); Kagaku to Seibutsu, Vol. 28, No. 4, 219-227 (1990)).
  • the present invention provides, as a novel substance, an astaxanthin medium-chain fatty acid ester such as astaxanthin octanoic acid monoester or astaxanthin octanoic acid diester, which is expected to be applied in the fields of food, cosmetics and pharmaceuticals, and which has better intestinal absorption rate than an astaxanthin long chain fatty acid ester, having a high accumulation rate in the liver tissues.
  • an astaxanthin medium-chain fatty acid ester such as astaxanthin octanoic acid monoester or astaxanthin octanoic acid diester
  • the present invention further provides a method of synthesizing the astaxanthin medium-chain fatty acid ester using lipase reaction or a method of producing the medium-chain fatty acid ester by extracting it from Crustacea , preferably Euphausiacea , compositions comprising these, and food or cosmetics comprising these compositions.
  • FIG. 1 is a graph showing the results of measurement, which was carried out by using a commercially available astaxanthin extracted from Chlorophyceae, Haematococcus (Itano, product name: Astax9000H) and astaxanthins that are mono- and di-esterified with caprylic acid (Asta-C8-monoester and Asta-C8-diester), diluting these compounds with olive oil so as to obtain a ratio of 100 mg/kg in the conversion of a free astaxanthin, orally administering the diluted compounds to rats, and measuring the content of astaxanthin in the blood (blood plasma) of each rat by HPLC, 3, 5, 7 and 10 hours after administration;
  • FIG. 2 is a graph showing the results of the same measurement in the same experiment as in the above FIG. 1 , with only the exception that the content of astaxanthin in the liver was measured by HPLC;
  • FIG. 3 shows the GC-MS results of authentic octanoic acid methyl ester
  • FIG. 4 shows the GC-MS results of purified Euphausiacea samples.
  • the present inventors have focused on the fact that the poor intestinal absorption rate that is considered to be a disadvantage of astaxanthin is improved in its esters. This is to say, astaxanthin long chain fatty acid esters have better intestinal absorption rate than free astaxanthin. Moreover, as a result of intensive studies directed towards finding out means for remarkably improving intestinal absorption rate, they have found that the object of the present invention can be achieved by an astaxanthin medium-chain fatty acid ester having excellent intestinal absorption rate, thereby completing the present invention.
  • an astaxanthin medium-chain fatty acid ester when orally administered, it shows better intestinal absorption rate than astaxanthins derived from Haematococcus existing in the nature (long chain fatty acid ester mixture).
  • astaxanthin medium-chain fatty acid esters are cleaved into free astaxanthins and free medium-chain fatty acids, and so these are digested as free forms at intestine. It is well known that even if the medium-chain fatty acid that is released at this time is incepted in a large amount, it is decomposed in the body and converted into energy, not being accumulated as body fat. Accordingly, this well fits the recently increased health orientation.
  • the astaxanthin medium-chain fatty acid ester obtained by the present invention is not only provided as a novel substance, but also a composition containing the present astaxanthin medium-chain fatty acid ester can widely be applied, as an alternative of commercially available natural astaxanthins, to food, food additives, cosmetics and others, because the present astaxanthin medium-chain fatty acid ester has better intestinal absorption rate and accumulates in liver tissue penetration much better than commercially available natural astaxanthins.
  • astaxanthin medium-chain fatty acid ester is used in the present specification to mean a compound represented by the above formula (1) which is monoesterified or diesterified by medium-chain fatty acids.
  • Preferred medium-chain fatty acids are fatty acids containing 8 to 12 carbon atoms, and they are straight chain saturated fatty acids having an even number of carbon atoms, that is, caprylic acid (octanoic acid), capric acid (decanoic acid), and lauric acid (dodecanoic acid).
  • long chain fatty acid is used in the present specification to mean a fatty acid containing more carbon atoms than the medium-chain fatty acid. This is to say, it means a fatty acid containing 14 or more carbon atoms.
  • the present inventors have found by the above described experiments that an astaxanthin medium-chain fatty acid ester has better intestinal absorption rate and accumulate in liver tissue much better than those of a long chain fatty acid ester. Taking into consideration the usefulness of the medium-chain fatty acid ester form astaxanthin and the application in the field of food, the present inventors have made intensive studies regarding a method of synthesizing an astaxanthin medium-chain fatty acid ester using lipase, and as a result, they have completed the present invention.
  • the synthesis method of the present invention includes the following embodiments:
  • One embodiment of the present invention is a method of producing an astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester, which is characterized in that a medium-chain fatty acid is used as a fatty acid when esterification is carried out between astaxanthins and fatty acids using lipase.
  • the medium-chain fatty acid is a straight chain saturated fatty acid containing 8 to 12 carbon atoms.
  • Esterification can be carried out using an alkyl ester of medium-chain fatty acid as well as a medium-chain fatty acid triglyceride, diglyceride and monoglyceride.
  • an alcohol ester include lower alcohol esters (e.g., methanol, ethanol, n-propanol, n-butanol).
  • Esterification can also be carried out, using lipase, which is immobilized on ion exchange resin or the like for stabilization.
  • Such immobilized enzyme can be used, also when a free or alkyl ester form medium-chain fatty acid is used for transesterification.
  • the esterification of a medium-chain fatty acid triglyceride by lipase has the yield of an astaxanthin medium-chain fatty acid ester of interest much higher than that of the esterification of a free medium-chain fatty acid.
  • Japanese Patent Laid-Open (JPA) No. 11-290094 is limited to the esterification of astaxanthins having free OH residues
  • the method disclosed in Japanese Patent Laid-Open (JPA) No. 11-290094 is a reaction that is the esterification from monoester form to diester form astaxanthin, but not transesterification between monoester form of astaxanthin and a free or triglyceride form of fatty acid.).
  • the additive amount of water and the conditions for enzyme reaction are determined as appropriate, whereby the fatty acid portion of a long chain fatty acid monoester or diester form astaxanthin can be converted into a medium-chain fatty acid by transesterification.
  • a chemically prepared astaxanthin oleic acid diester can be converted to an astaxanthin octanoic acid monoester (astaxanthin medium-chain fatty acid ester).
  • dried lipase may be used, or it may preferably be immobilized and used.
  • the medium-chain fatty acid may be used as a free fatty acid, or more preferably as triglyceride. Otherwise, it may also be used as an alcohol ester other than triglyceride.
  • the method of the present invention has a practical advantage, when the method is carried out in transesterification reaction.
  • the astaxanthin that is obtained currently most easily for the use as an astaxanthin source is an astaxanthin prepared from the culture of Chlorophyceae , or extracted from Euphausiacea, and because these astaxanthins contain a mixture of different kinds of long chain fatty acid esters (the mixture of a monoester and a diester).
  • JPA Japanese Patent Laid-Open
  • astaxanthin diester having both long-chain and medium-chain fatty acids can only be obtained, and further, the diester form contained in the materials remains unchanged.
  • water is effectively added as described above, and thereby astaxanthin medium-chain fatty acid esters can be obtained from astaxanthins extracted from the nature and medium-chain fatty acids or triglycerides thereof by transesterification using lipase.
  • the present invention provides a composition comprising 0.1% or more of the astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester synthesized using the above lipase.
  • the present invention provides a method of producing by fatty acid ester transesterification by lipase, an astaxanthin medium-chain fatty acid monoester and an astaxanthin medium-chain fatty acid diester, which can be expected to be applied in the field of cosmetics or food, and compositions comprising these astaxanthins.
  • the present invention further provides a method of producing an astaxanthin medium-chain fatty acid monoester and an astaxanthin medium-chain fatty acid diester, preferably the natural product of an astaxanthin octanoic acid monoester or astaxanthin octanoic acid diester, by extraction preferably from Crustacea , and more preferably from Euphausiacea.
  • composition comprising an astaxanthin medium-chain fatty acid monoester and an astaxanthin medium-chain fatty acid diester by enzyme method is carried out as follows.
  • enzymes used in esterification or transesterification of astaxanthin include lipase derived from Candida [e.g., lipase derived from Candida rugosa (Meito Sangyo Co., Ltd., product name: Lipase OF, etc.), lipase derived from Candida rugosa (Meito Sangyo Co., Ltd., product name: Lipase MY, etc.), lipase derived from Candida rugosa (Amano Enzyme Inc., product name: Lipase AY “Amano” 30G, etc.), lipase derived from Candida antarctica (Novo Industry, product name: Novozym435, etc.)], lipase derived from microorganisms of Chromobacterium [e.g., lipase derived from Chromobacterium viscosum , Asahi Kasei Corporation
  • lipase used in the present invention is not limited thereto. Any lipase may be used, as long as it acts on a solution containing the OH group of an astaxanthin or esters thereof and the medium-chain fatty acid, and it can synthesizes an astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester by the transesterification of fatty acids.
  • the origin or type of lipase is not limited. Lipase derived from Candida is preferable in terms of yield. In order to enhance enzymatic activity, suppress the denaturation of materials, or increase reaction yield, these lipases may be purified before use. Examples of enzyme purification include drying, salting-out, and column chromatography.
  • Lipase used in the present invention can be dissolved or dispersed in an aqueous solvent, or dried lipase can be used as is. Also, it can be immobilized on a carrier and used as immobilized lipase. If lipase is used as immobilized lipase, the enzyme is stabilized, and it can be recycled, thereby reducing production cost. The immobilization of lipase is carried out by a known method.
  • lipase can be immobilized on ion exchange resin which is used in purification of water. Furthermore, lipase can also be immobilized on resin used in adsorption chromatography or hydrophobic adsorption chromatography. Generally, lipase can be immobilized on a resin carrier capable of adsorbing a protein.
  • An astaxanthin used as a material for esterification may be either a free astaxanthin or an astaxanthin fatty acid ester, and it may also use only a free form or estesifiedform of astaxanthin, and use or mixture of a free form or estesified form of astaxanthin.
  • the free astaxanthin may be either a synthetic product (a commercially available product from Roche, Sigma) or an extract from the nature. Further, an astaxanthin obtained by culturing Phaffia yeast, accumulating it in cell bodies, and extracting or purifying it therefrom, may also be used.
  • an astaxanthin obtained by culturing or breeding microorganisms, yeast, Fungi or plants that are bred by genetic engineering, and extracting or purifying it from these may also be used.
  • the fatty acid ester of an astaxanthin may be a monoester, diester, or a mixture of both esters. Still further, the astaxanthin fatty acid ester can be either a synthetic product or natural extract.
  • an astaxanthin fatty acid ester extracted from the nature such as Haematococcus from Chlorophyceae, Crustacea such as Euphausiacea , shrimps or crabs, or the eggs of fish is the mixture of a monoester form and a diester form, and an esterified fatty acid is also the mixture of various fatty acids.
  • these types of fatty acid esters of astaxanthin can be used without any problem.
  • two or more types of the above described free astaxanthins and astaxanthin fatty acid esters can be used in combination.
  • a straight chain saturated fatty acid containing 8 to 12 carbon atoms is desired.
  • triglyceride or fatty acids having other ester forms, which have higher reactivity than the free fatty acid can also be used.
  • Specific examples include a straight chain triglyceride fatty acid containing 8 to 12 carbon atoms and an alcohol ester thereof.
  • Transesterification and esterification using an enzyme is generally carried out under conditions of a reaction temperature of 20° C. to 55° C.
  • the present enzyme reaction is desirably carried out under conditions in which the optimal temperature and the optimal pH of each lipase are used.
  • the reaction temperature is higher than 50° C.
  • a reaction substrate astaxanthin is increasingly decomposed or isomerized, and so it is not preferable.
  • the reaction temperature is lower than 20° C.
  • lipase activity decreases and lipid as a substrate (fatty acid, triglyceride, etc.) becomes a solid, and so it is also not preferable.
  • enzyme reaction is more preferably carried out at a temperature of 37° C. to 50° C.
  • an inert gas atmosphere such as nitrogen or argon gas.
  • the amount of the synthesized product is increased, as the amount of the used enzyme is increased.
  • the above described amount is considered to be adequate.
  • the molar ratio between the astaxanthin and the fatty acids used in the present invention is broadly divided into several categories, depending on the number of fatty acid groups of the oil and fats used. That is to say, it can broadly be divided into a case where fatty acids consist of a free medium-chain fatty acid and an alcohol ester form medium-chain fatty acid, and a case where three molecules of fatty acids are bound to make a medium-chain triglyceride.
  • the fatty acids are present at a molar ratio of 30 to 10,000, and preferably 30 to 3,500 with respect to astaxanthin based on a conversion ratio of free astaxanthin.
  • the fatty acids are present at a molar ratio of 10 to 3,000, and preferably 30 to 1,000 with respect to astaxanthin based on a conversion ratio of free astaxanthin.
  • the reaction time for the enzyme reaction in the present invention is desirably 12 hours or longer. If the reaction time is short, the reaction does not progress very much, and so it is not preferable. Since the enzyme reaction progresses relatively slowly and the decomposition of astaxanthin esters during the reaction also progresses relatively slowly, it is desirable to set the reaction time rather longer to increase the generation yield of a product of interest. In the present invention, in order to prevent the decomposition of the astaxanthin due to oxidization, it is also preferable to carry out the enzyme reaction in an. inert gas atmosphere such as nitrogen or argon gas.
  • an organic solvent can be used during the reaction.
  • a nonpolar solvent is preferable.
  • a nonpolar solvent include n-hexane, benzene, carbon tetrachloride, acetone and others. Any of these solvents can be used, but considering the application to food or the like, h-hexane is more preferable in terms of toxicity and safety.
  • the solution of the astaxanthin or fatty acid esters (substrate) has a high viscosity. If the substrate solution is diluted with an organic solvent such as n-hexane, the viscosity of the solution can be decreased, thereby enabling efficient reaction.
  • the use of an organic solvent is effective.
  • the organic solvent used in the present invention is desirably used at an amount of 1000 or less times, and more preferably 200 or less times of reactive oils and fats (a total of astaxanthin and fatty acids). Even if the organic solvent is used at an amount higher than the above amount, the reaction is not promoted, and much effort is expended to remove hexane after completion of the reaction. Accordingly, it is not advisable to do so.
  • Lipase reaction is a reversible reaction. If the amount of water is large, the generated astaxanthin medium-chain fatty acid esters are hydrolyzed. Accordingly, it has been common sense to reduce the amount of water to the minimum in such synthetic reaction or transesterification. However, as stated above, as a result of intensive studies by the present inventors, it was found that if water is positively added in a certain range, the progression of esterification or transesterification is promoted.
  • the additive amount of water is desirably at a ratio of 0.5 to 20% to reactive oils and fats (astaxanthin and fatty acids). More preferably, the ratio of 2 to 15% is desired. Even if the content of water exceeds 20%, reaction progresses. However, the decomposition of the generated esters also progresses, and the generation yield of astaxanthin medium-chain esters is reduced. Therefore, it is not preferable.
  • Examples of a method of producing from the enzyme reaction solution of the present invention, an astaxanthin medium-chain fatty acid monoester or astaxanthin medium-chain fatty acid diester, which is made by the covalent binding of one or two molecules of medium-chain fatty acid residues to an astaxanthin of interest include common methods of purifying oils and fats such as degumming, deacidification or steam distillation, vacuum precision distillations such as molecular distillation, purification method by chromatography such as silica gel chromatography, and the combined use of these methods.
  • a natural product used as a material includes preferably Crustacea , and particularly preferably Euphausiacea .
  • a Euphausiacea a commercially available Euphausiacea can be used.
  • a solvent used in extraction any solvent can be used, as long as the extraction of an astaxanthin medium-chain fatty acid monoester and an astaxanthin medium-chain fatty acid diester can be carried out with the solvent.
  • a preferred solvent is acetone.
  • the purification of the astaxanthin medium-chain fatty acid monoester and the astaxanthin medium-chain fatty acid diester can be carried out, for example, by silica column chromatography or ODS column chromatography.
  • Oils and fats containing the astaxanthin medium-chain fatty acid ester of the present invention have unlimited possibilities for use. As a possible use, the oils and fats can be used as food materials and additives.
  • Astaxanthin has the highest red color property among carotenoids and is relatively stable to heat, light, pH and the like. Accordingly, a Phaffia pigment (a free astaxanthin) and a Haematococcus pigment (a long chain fatty acid ester form astaxanthin) have been used as natural pigment(food additives). Moreover, since the astaxanthin shows strong antioxidant activity, it receives attention as a new functional, natural pigment that has never existed before. A medium-chain fatty acid was enzymatically esterified to such an astaxanthin having useful functions, and as a result, oils and fats containing the astaxanthin medium-chain fatty acid ester having excellent digestibility could be produced.
  • the red color tone of the astaxanthin medium-chain fatty acid ester is the same as that of astaxanthins contained in the conventional Phaffia and Haematococcus pigment.
  • the astaxanthin medium-chain fatty acid ester-containing oils and fats can be added to food.
  • the astaxanthin medium-chain fatty acid ester-containing oils and fats having good digestibility as well as antioxidant activity are expected to function in food better than the conventional Phaffia pigment and the like.
  • the astaxanthin medium-chain fatty acid ester-containing oils and fats can be added to beverages such as juice, alcoholic beverages such as liquor, confectionery, fishery products such as fish sausage, and condiments such as dressing or ketchup.
  • the above astaxanthin medium-chain fatty acid ester-containing oils and fats can be used in the form of an emulsified product or powder.
  • the emulsified product can be produced by adding the following food emulsifiers to the astaxanthin medium-chain fatty acid ester-containing oils and fats and stirring the mixture.
  • food emulsifiers permitted under the Food Sanitation Law include nonionic activators such as fatty acid monoglycerides, polyglycerin fatty acids, sorbitan fatty acid esters (span, etc.) and sucrose fatty acid ester, and natural products such as lecithin, enzymatically treated lecithin, gum Arabic, Quillaja saponaria extract and egg yolk.
  • Oils and fats containing the astaxanthin medium-chain fatty acid ester of the present invention have unlimited possibilities for use.
  • the oils and fats can also be used as healthy food and/or supplements materials and additives.
  • the base structure of the main ingredient of the astaxanthin medium-chain fatty acid ester-containing oils and fats is astaxanthin. As stated in the above Use as food materials, astaxanthin receives attention as a functional pigment.
  • the oils and fats may be emulsified or powdered for addition.
  • an optimal food emulsifier is selected, and it is used in the optimal amount.
  • An emulsified product can be produced by adding the following food emulsifiers to the astaxanthin medium-chain fatty acid ester-containing oils and fats, and stirring the mixture.
  • Examples of a food emulsifier permitted under the Food Sanitation Law include nonionic activators such as fatty acid monoglycerides, polyglycerin fatty acids, sorbitan fatty acid esters (span, etc.) and sucrose fatty acid ester, and natural products such as lecithin, enzymically treated lecithin, gum Arabic, Quillaja saponaria extract and egg yolk.
  • nonionic activators such as fatty acid monoglycerides, polyglycerin fatty acids, sorbitan fatty acid esters (span, etc.) and sucrose fatty acid ester
  • natural products such as lecithin, enzymically treated lecithin, gum Arabic, Quillaja saponaria extract and egg yolk.
  • examples of a protein used as a coating agent for the oils and fats and as an emulsion stabilizer include plant proteins such as soy beans or corns, animal proteins such as skimmed milk, ovalbumin, casein, whey or gelatin, and others.
  • examples of carbohydrate used in the encapsulation include starch from corn, tapioca, sweet potato or potato, carrot powder, dextrin, sucrose, glucose, lactose and others.
  • salts such as potassium phosphate, sodium phosphate or sodium citrate, natural gums such as gum Arabic or pectin, sodium alginate, and others can also be used.
  • antioxidants such as tocopherol can also be used.
  • a blank test was carried out by using only the above olive oil emulsion and phosphate buffer, adding the acetone-ethanol mixed solution, then adding the enzyme solution followed by titration (the titration value of a control solution).
  • Octanoic acid (0.73 g, 5.06 mmol) and 4-(dimetylamino)pyridine (DMAP) (218.7 mg, 1.79 mmol) were added to a dry methylene chloride solution (20 ml) comprising an astaxanthin (995.2 mg, 1.67 mmol) and 1-[3-(dimethylamino)propyl ]-3-ethyl carbodiimide hydrochloride (WSC.HCl) (1.28 g, 6.68 mmol) under argon at room temperature.
  • DMAP dimetylamino)pyridine
  • reaction mixture was poured into ethyl acetate (200 ml), and then the mixture was washed with 1 M hydrochloric acid (100 ml), a saturated sodium bicarbonate solution (100 ml) and a saturated saline solution (100 ml) successively.
  • Octanoic acid (0.27 g, 1.87 mmol) and DMAP (107.5 mg, 0.88 mmol) were added to a dry methylene chloride solution (20 ml) comprising an astaxanthin (976.2 mg, 1.64 mmol) and WSC.HCl (0.48 g, 2.50 mmol) under argon at room temperature.
  • reaction mixture was poured into methylene chloride (250 ml), and then the mixture was washed with 1 M hydrochloric acid (100 ml), a saturated sodium bicarbonate solution (100 ml) and a saturated saline solution (100 ml) successively.
  • the organic phase was dried with anhydrous sodium sulfate, and the solvent was removed under a reduced pressure. Thereafter, it was dissolved in 15 ml of methylene chloride-hexane (2:1, V/V), and column chromatography was carried out using silica gel (250 g).
  • lipase derived from yeast are on the market, and an example of such lipase includes Lipase OF (product name) derived from Candida , which can be purchased from Meito Sangyo Co., Ltd. Examples of the immobilization of the Lipase OF on ion exchange resin or the like will be explained below.
  • immobilized enzyme was obtained by the following immobilization method.
  • a methacryl adsorptive resin carrier (DIAION HP1MG: Mitsubishi Chemical Corporation) was suspended in 80 ml (5,760,000 units) of a Candida rugosa lipase solution (Lipase OF bulk, 12.5%: Meito Sangyo Co., Ltd.), and the suspension was dried under a reduced pressure to obtain an immobilized enzyme (13.1 g).
  • a high porous-type aromatic adsorptive ion exchange resin carrier (DIAION HPA25: Mitsubishi Chemical Corporation) was suspended in 80 ml (5,760,000 units) of a Candida rugosa lipase solution (Lipase OF bulk, 12.5%: Meito Sangyo Co., Ltd.), and the suspension was dried under a reduced pressure to obtain an immobilized enzyme (12.3 g).
  • lipases derived from organisms other than yeast are present.
  • An example is a lipase derived from bacteria belonging to Alcaligenes genus, and this lipase can be purchased from Maito Sangyo Co., Ltd. for use. The example of immobilizing this lipase is also described below.
  • the astaxanthin oleic acid diester that was not converted but remained was 7.9%.
  • the present reaction was carried out for 1 week, and then the composition ratio of astaxanthin was analyzed by HPLC. As a result, the composition ratio was 72.8% astaxanthin, 27.2% monoester, and less than 1% diester, and the astaxanthin oleic acid diester as a substrate was not detected.
  • a mixture of two types of medium-chain fatty acid triglycerides (C8:0: tricaprilin and C10:0: tricaprin) is commercially available, and it can be used as a reaction material.
  • this mixed medium-chain triglyceride was prepared at a ratio of 1:1 as a reagent.
  • two types of medium-chain fatty acid ester forms were synthesized from a free astaxanthin. That is to say, 2 mg of a free astaxanthin (manufactured by Sigma), 300 mg of tricaprilin and 300 mg of tricaprin were placed in a brown glass bottle.
  • a mixture of two types of medium-chain fatty acid triglycerides (C8:0: tricaprilin and C10:0: tricaprin) is commercially available, and it can be used as a reaction material.
  • this mixed medium-chain triglyceride was prepared at a ratio of 1:1 as a reagent.
  • two types of medium-chain fatty acid ester forms were synthesized from a free astaxanthin. That is to say, 2 mg of a free astaxanthin (manufactured by Sigma), 300 mg of tricaprilin and 300 mg of tricaprin were placed in a brown glass bottle.
  • a mixture of two types of medium-chain fatty acid triglycerides (C8:0: tricaprilin and C10:0: tricaprin) is commercially available, and it can be used as a reaction material.
  • this mixed medium-chain triglyceride was prepared at a ratio of 1:1 as a reagent.
  • two types of medium-chain fatty acid ester forms were synthesized in hexane from a free astaxanthin. That is to say, 2 mg of a free astaxanthin (manufactured by Sigma), 300 mg of tricaprilin and 300 mg of tricaprin were placed in a brown glass bottle.
  • Euphausiacea 356.3 g was disrupted in a mortar, using a pestle. Then, the Euphausiacea was extracted three times with 5 times amount of acetone followed by vacuum concentration. Thereafter, extraction was carried out three times using a saturated saline solution and ethyl acetate, so that a crude extract (52.13 g) was obtained from the ethyl acetate layer. The obtained Euphausiacea extract was subjected to column chromatography in the following order:
  • silica gel (Silica gel 60 manufactured by Merck, 500 g)
  • column chromatography was carried out. Stepwise elution was carried out with an elution solvent of hexane/acetone in the order of the concentrations (90:10, 85:15, 80:20, 75:25, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90, 0:100). Elution with the same solvent system was carried out by successively adding an elution solvent in an amount three times volume of the column. After each eluate was concentrated under a reduced pressure, an astaxanthin monoester fraction (116.32 mg) was obtained.
  • Injection temperature 200° C.
  • Detection temperature 300° C.
  • Initial column temperature 40° C.
  • Increased temperature 2.5° C./min.
  • Column size 30.0 m ⁇ 0.25 mm
  • Gas helium gas
  • Flow rate of gas 1.0 ml/min.
  • Mass range 45:200 m/z
  • waiting time for solvent 5 minutes
  • the GC-MS data of authentic octanoic acid methyl ester are shown in FIG. 3
  • the GC-MS data of Euphausiacea -derived astaxanthin monoester samples are shown in FIG. 4 .
  • both data completely match with each other.
  • No parent ion peak (m/z 158) was observed in either the specimens or the samples, but a specific fragmentation pattern (m/z 127) was observed, and at the same time m/z 55, m/z 59 and m/z 87 derived from a fatty acid methyl esterified product were observed.
  • samples that were not methyl esterified were also analyzed, no corresponding peaks were observed, thereby confirming that no free octanoic acid and no octanoic acid methyl ester were present in the sample.
  • a lipstick was produced by the following method, using a composition containing a 1% astaxanthin octanoic acid monoester, which was obtained by carrying out enzyme reaction and then carrying out purification operation.
  • the below-indicated oily substrates were mixed, and the mixture was dissolved by heating.
  • a pigment (50 mg) and a composition (150 mg) containing a 1% astaxanthin octanoic acid monoester were fully mixed with castor oil (2.1 g) in advance.
  • the above dissolved and dispersed product was added to the mixture followed by stirring.
  • a perfume (150 mg) and an antioxidant (50 mg) were added thereto, and the mixture was further stirred and mixed, so as to make the mixture homogenous.
  • the obtained liquid was poured into a mold followed by quenching.
  • the lipstick obtained by cooling was placed in a container, and the surface was heated with a small burner in a short time to put a shine thereon, so as to obtain a lipstick.
  • Mixing ratio of oily substrates Beeswax 1.0 g Ceresin 2.4 g Carnauba wax 0.8 g Lanolin 1.0 g Liquid paraffin 2.05 g Eosin acid 0.
  • a soft capsule was produced by the following method, using a composition containing a 10% astaxanthin octanoic acid monoester, which was obtained by carrying out enzyme reaction and then carrying out purification operation.
  • a substrate was prepared at the following ratio, and a composition (30 mg) containing a 10% astaxanthin octanoic acid monoester was added to the substrate, so that a soft capsule used for a healthy food and/or supplements was prepared.
  • Example 14 The method described in Example 14 regarding enzyme reaction was further scaled up. Two gram of a material free astaxanthin was reacted with 300 g of a medium-chain fatty acid triglyceride, and after the elimination of hexane, approximately 300 g of oils and fats were obtained as a result of the reaction. Caprylic acid released during the reaction was distilled by molecular distillation at 130° C., 0.2 mmHg, so as to obtain 10 g of an astaxanthin medium-chain fatty acid ester-containing oils and fats.
  • oils and fats were subjected to a steam distillation, and thereafter, 10 g of a medium-chain fatty acid triglyceride was added thereto, so as to obtain 3% astaxanthin medium-chain fatty acid ester-containing oils and fats.
  • the total astaxanthins had a concentration of 10%.
  • the oils and fats were defined as food materials (astaxanthin medium-chain fatty acid ester-containing oils and fats), which are used for various purposes.
  • FIG. 1 shows the amount of the astaxanthin taken in the blood plasma
  • FIG. 2 shows that taken in the liver.
  • the astaxanthin medium-chain fatty acid esters showed much better digestibility.
  • the monoester form of the astaxanthin medium-chain fatty acid esters was most digested.
  • the administered ester form astaxanthin was detected as a free astaxanthin.
  • the astaxanthin medium-chain fatty acid monoester is an astaxanthin having excellent digestibility.
  • reaction can be carried out under mild condition, using lipase, and the astaxanthin medium-chain fatty acid ester can be produced at a high yield without inducing the decomposition or isomerization of a material astaxanthin.
  • the method of the present invention can extract and produce the astaxanthin medium-chain fatty acid ester from natural products.
  • composition comprising the astaxanthin medium-chain fatty acid ester of the present invention is added to a food, a healthy food and/or supplements or cosmetics, it can provide those containing an astaxanthin having excellent digestibility and tissue penetration.
US10/511,829 2002-04-30 2003-04-28 Astaxanthin medium-chain fatty acid ester, process for producing the same and composition containing the ester Abandoned US20050228188A1 (en)

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WO2021243226A1 (en) * 2020-05-29 2021-12-02 Cerecin Inc. Methods for the treatment of infantile spasms using medium chain triglycerides

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WO2016146803A1 (de) * 2015-03-19 2016-09-22 Basf Se Astaxanthinzusammensetzungen (iii)
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CN109251945B (zh) * 2018-10-16 2021-08-20 云南爱尔康生物技术有限公司 一种制备虾青素中链脂肪酸单酯和虾青素中链脂肪酸双酯的方法
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